Veggie Taco Salad (#1947)

Serves
Ready
6
35
Minutes
Prep
Cook
10
Minutes
25
Minutes
Categories
Salads Main Side Low Fat Vegetarian Healthy
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Ingredients

  • 2 tablespoons Olive Oil or canola oil
  • 1 large Onions chopped
  • 1 1/2 cups Corn fresh
  • 4 large Tomatoes ripe
  • 1 1/2 cups Brown Rice cooked
  • 15 oz Black Beans 1 can, rinsed, or you can use kidney or pinto beans
  • 1 Tbsp Chili Powder
  • 1 1/2 tsp Oregano dried
  • 1/4 tsp Salt or to taste
  • 1/2 cup Cilantro freshly chopped
  • 1/2 cup Salsa prepared
  • 2 cups Mixed Salad Greens or lettuce
  • 3/4 cup Monterey Jack Cheese or pepper Jack cheese, shredded
  • 2 1/3 cups Tortilla Chips coarsely crumbled
  • 1 Limes wedges, for garnish, optional

Directions

  1. Heat oil in a large nonstick skillet over medium heat.
  2. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes.
  3. Coarsely chop 1 tomato.
  4. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt.
  5. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
  6. Coarsely chop the remaining 3 tomatoes.
  7. Mix with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
  8. Toss mixed greens in a large bowl with the bean mixture, half the fresh salsa and 1/2 cup cheese.
  9. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
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